Side Pannel
Weight Watchers Chicken Cordon Bleu
Weight Watchers Chicken Cordon Bleu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Poultry
Ingredients List
- 2 3 oz chicken cutlets
- 2 Slices each turkey ham &
- Reduced calorie swiss cheese
- 1/2 oz each
- 1 tb Plus 2 tsp dijon mustard,
- - divided
- 1 ts Honey
- 1/3 c + 2 t. plain bread crumbs
- 1/2 c Canned chicken broth
- 2 ts Flour
- 1 tb Sour cream
- 2 ts Vegetable oil
Directions
1. Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey
ham and 1 slice cheese: starting from narrow end, roll each cutlet
jelly-roll style and secure with toothpick.
2. In a small mixing bowl, combine 1 T mustard and the honey; spread
half of the mixture evenly over each chicken roll.
3. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls
in bread crumbs, coating all sides and using all of the bread crumbs.
Arrange chicken rolls on a non-stick cooking sheet and drizzle each
with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes.
4. While chicken is baking, prepare sauce. In a small saucepan,
combine broth and flour stirring to dissolve flour. Cook over medium-
high heat stirring frequently until mixture thickens, about 3-4
minutes. Reduce heat to low and stir in sour cream and remaining
mustard. Cook, stirring occasionally, 3-4 minutes longer.
DO NOT BOIL.
5. To serve, remove toothpicks and cut each chicken roll crosswise
into 4 equal slices. Onto each of 2 serving plates pour half of the
sauce and top with four chicken roll slices.
Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals.
Per serving: 329 calories
ham and 1 slice cheese: starting from narrow end, roll each cutlet
jelly-roll style and secure with toothpick.
2. In a small mixing bowl, combine 1 T mustard and the honey; spread
half of the mixture evenly over each chicken roll.
3. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls
in bread crumbs, coating all sides and using all of the bread crumbs.
Arrange chicken rolls on a non-stick cooking sheet and drizzle each
with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes.
4. While chicken is baking, prepare sauce. In a small saucepan,
combine broth and flour stirring to dissolve flour. Cook over medium-
high heat stirring frequently until mixture thickens, about 3-4
minutes. Reduce heat to low and stir in sour cream and remaining
mustard. Cook, stirring occasionally, 3-4 minutes longer.
DO NOT BOIL.
5. To serve, remove toothpicks and cut each chicken roll crosswise
into 4 equal slices. Onto each of 2 serving plates pour half of the
sauce and top with four chicken roll slices.
Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals.
Per serving: 329 calories
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